Strawberry Rhubarb Cobbler

Tart rhubarb, sweet strawberries and a secret-recipe topping inspired by sugar cookies. A springtime classic you'll love.

A classic dessert, this strawberry rhubarb cobbler recipe is the perfect blend of sweet and tart that celebrates the best flavors of spring.

strawberry rhubarb cobbler in round dish on marble counter

Why this recipe works

So many cobbler recipes are too dry, too soupy, or have a topping that’s just… there, not really adding anything other than a way to cover the fruit.

This recipe is different!

The filling is a classic blend of rhubarb and strawberries (and don’t be alarmed by rhubarb’s weird appearance if you’ve never tried it: it just adds tartness!). There’s enough cornstarch in it to make it scoopable, but it’s still a juicy, fresh-tasting flling.

But the real magic is the topping. If you’re used to thick, bland, biscuit-like toppings, you will never go back to those after trying this sugar-cookie inspired cobbler topping. It mixes up in just a few minutes and gets scooped on top of the fruit, just like in most cobbler recipes. But the the texture and flavor is unbeatable.

(You’ll find the same delicious technique in plum cobbler and triple berry cobbler, if you’re looking for some variations.)

What you’ll need

strawberries, butter, vanilla, rhubarb, flour, egg, and sugar on counter

Strawberry Rhubarb Filling

  • 4 cups chopped rhubarb chopped into 1/2 inch cubes (look for rhubarb at Farmer’s Markets or grocery stores during strawberry season, or check the freezer section for frozen rhubarb)
  • 4 cups halves strawberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch

Sugar Cookie Topping

  • 1/2 cup softened butter 1 stick
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg yolk
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking powder
  • pinch salt

Also

You’ll need an 8 or 9 inch round or square baking dish. I used a 9-inch quiche dish.

And you’ll definitely want some vanilla ice cream for serving!

Step by step strawberry rhubarb cobbler

Mix and Pre-bake the fruit filling

chopped strawberries, rhubarb, and sugar in mixing bowl

Our first step is to make the filling by combining the chopped rhubarb, strawberries, cornstarch, and 1/3 cup of sugar in a large bowl.

Now we are going to bake this filling in our baking dish. Seems a bit weird, but if we don’t take this step, the topping will over brown before the fruit cooks through. Tightly cover the baking dish with foil and bake just the fruit in a 375 degree oven for 20 minutes.

As you can see, it won’t look dramatically different: slightly softer and juicier. It will finish cooking when we bake it with the topping.

round dish with raw fruit filling and cooked filling after pre-baking

Making the topping

close up view of cobbler topping dough

While the fruit is baking, we can start on the topping. It tastes like a sugar cookie, but it’s easier to make and just takes a few minutes.

You’ll need to beat the butter, sugar, egg yolk, and vanilla in a mixing bowl using a hand mixer on medium speed. Then add the flour, baking soda and salt until you have a sticky dough.

Drop it onto the hot strawberries and rhubarb using a spoon. Just scoop and drop.

Now pop the whole thing back into the oven, uncovered, for 40 minutes, until bubbly and golden brown. (And add some coarse sugar in the last few minutes of baking for a little extra crunch!)

split view of unbaked cobbler and fully baked cobbler

And of course, you must serve it with vanilla ice cream! And whipped cream too, if you’d like.

close up view of strawberry rhubarb cobbler sprinkled with coarse sugar

Print the recipe

daises next to round rhubarb strawberry cobbler

Old Fashioned Strawberry Rhubarb Cobbler

Print Recipe
Tart rhubarb, sweet strawberries and a secret-recipe topping inspired by sugar cookies. A springtime classic you'll love.
Prep Time:30 mins
Cook Time:1 hr
Total Time:1 hr 30 mins

Ingredients

Strawberry Rhubarb Filling

  • 4 cups chopped rhubarb 1/2 inch cubes
  • 4 cups halved strawberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch

Sugar Cookie Topping

  • 1/2 cup softened butter 1 stick
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg yolk
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking powder
  • pinch salt

Instructions

  • Preheat oven to 375 with rack the center.  Cover a baking sheet in foil (to catch any overflow).
  • Combine the ingredients for the fruit filling in a large mixing bowl and pour into an 8 or 9 inch square or round baking dish.  Cover with foil and bake the filling only for 20 minutes to release juices and thicken the filling.
  • Prepare the topping while the fruit is in the oven.  Beat the butter and sugar for 2-3 minutes with an electric mixer on medium speed until fluffy.  Add the egg yolk and vanilla beat until combined  Add the dry ingredients (flour, baking soda, and salt) and mix on low until just combined.
  • Remove hot filling from oven and drop the dough for the topping on the hot fruit by the tablespoonful. Bake again for 40, until topping is golden brown.
  • Cool for at least 20 minutes before serving. Serve warm or cool, with vanilla ice cream. Refrigerate any leftovers.

Notes

You don’t need to peel rhubarb, but if you have any fibrous bits, just remove them as you chop.
Add coarse sugar during the last five minutes of baking, if desired.
For a crowd, double the recipe and bake in a 13 x 9 pan.

Nutrition

Calories: 263kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 152mg | Potassium: 303mg | Fiber: 3g | Sugar: 25g | Vitamin A: 611IU | Vitamin C: 47mg | Calcium: 80mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: old fashioned desserts, recipes with rhubarb, strawberry rhubarb cobbler
Servings: 8 servings
Calories: 263kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartsccontentfarmhouse so I can see!

Enjoy!

signature with strawberries

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